Book Description
When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, INTO THE VIETNAMESE KITCHEN, an ambitious debut cookbook that chronicles the food traditions of her native country. Robustly flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic bánh mì sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals, whether for two on a weeknight or 12 on a weekend.
Customer Reviews:
Looks good!.......2007-09-27
I bought the book for my bf actually (yes! aren't I the lucky one) so I haven't really read it, but at a quick glance it seems like a good book, the dishes look delicious and not too hard to do. Also, Amazon has superb customer service and shipping time!
Recipes that work!.......2007-08-26
Not only is this a beautiful and well-written book, but all the recipes I've tried so far result in very tasty dishes. I actually rarely follow recipes exactly. I am a culinary school graduate and have worked in professional kitchens for over a decade, so I typically look at cookbooks mainly for ideas. For the most part, I don't usually need to know the procedures or amounts of ingredients in much detail. However, when I find an interesting cookbook and buy it, I always start out by following the first few recipes exactly as written as a way to gauge how much skill and effort went into the book. As I said before, the recipes I followed exactly worked very well.
Some of my favorite things I've found in this book are the "basics" like the nuoc cham. For some reason whenever I try to make this particular sauce without a recipe, it doesn't come out quite right, so I really like Andrea's nuoc cham recipe. Another deceptively simple favorite is the beef stir-fry marinade. I wouldn't have thought to combine fish sauce and soy sauce (I usually think of it as an either/or thing). But this is probably the best asian marinade for beef I've tried and I use it all the time now in lots of different applications.
Buy This Book Today!.......2007-06-16
I bought this book a few weeks ago and just cannot put it down. I think I will be cooking my way through it this summer. Vietnamese food is so perfect with hot sticky weather. The flavors are light and bright and savoury.
This is an excellent book for novice cooks as well as experienced cooks. If you have never tried making Vietnamese food at home it is the first Vietnamese cookbook you should own. It is clear and concise. I love that it has a glossary with how to pronounce the ingredient correctly, that makes shopping a whole lot easier. I was really pleased to find a chapter on Charcuterie. In a Vietnamese/Asian grocery you will see these foil wrapped frozen rolls and know that they are used in Pho or Bahm Mi but they are hard to interpret. Now I can make my own.
Some highlights so far have been the incredible corn and coconut fritters, I made a quadruple batch for a party 2 weeks ago and guests were gobbling them up as quickly as I could get them out of the skillet. The shrimp toasts are lighter and crisper than restaurant versions, I made the cucumber and shrimp salad on Thursday evening. The veggies in it are still crisp and when I had more for lunch today the flavors were even better. The Cha Gio I made for the same party disappeared quickly, you just cannot have too many of those things and make a bunch and freeze some to have on hand later. I love stuffed squid and her tip about piercing the tail end with a skewer as a steam vent took all of the frustration of trying to keep the filling in the squid body. Next on my list is her deviled crab. I've not had the book long and pages are already getting spatters. If you are a fan of Asian cooking your cookbook collection is sadly lacking if you don't have this book.
Wonderful read, disappointing recipes.......2007-01-15
Could not wait to get this highly praised book as I love to cook Vietnamese food and have an extensive cookbook collection. I enjoyed every bit of the book-until I tried three recipes one night. One came out just fine-the other two -the beef stew and the egg, shrimp, scallion pancakes were duds. The marinated meat tasted wonderful when browned, but once tomatoes were added to the dish it became just another beef stew. The pancakes had no taste. On the other hand, the water spinach with garlic was first rate. I will try some other recipes and keep my culinary fingers crossed.
Excellent recipes, wel written cokbok.......2007-01-12
This is an excellent cookbook presenting delicious recipes and the best of Vietnamese culture. I highly recommend it to any serious cook!! The best I have even read! Buy it and visit the author's web site!
Book Description
STC is reviving Nicole Routhier's award-winning classic, The Foods of Vietnam, in a paperback format, to satisfy the appetites of the broad audience that is attracted to Vietnamese cuisine.
Opening with the fascinating history of Vietnam's cuisine, Routhier then offers 150 of her favorite traditional recipes. A comprehensive glossary of ingredients, equipment, and techniques provide the background necessary to prepare these dishes. Award-winning food photographer Martin Jacobs presents stunning close-ups of fresh spring rolls, warm beef salad, and more.
Customer Reviews:
It is helpful , but not the final solution.......2007-01-12
This is a good cookbook in general. I like the suggestions for specific brands. But compared to something like Thai Food by David Thompson or Cradle of Flavor by James Oseland it does not really enable you to try to balance flavors within a recipe . I don't know of a better Vietnamese cookbook yet . If you are thinking of buying it get all three of the books I've mentioned from the library and read the cultural sections as well as the food prep sections . You will discover that you have to train yourself to balance alternating flavors as you go which is not a typical technique in Western cooking.
This is an excellent collection of authentic Vietnamese recipes........2006-08-31
I absolutely love love love this Vietnamese cookbook. Everything I have tried in it has turned out to be so tasty and very similar to how my mom's tastes. I like the specificity with which Ms. Routhier disseminates the cooking techniques and instructions. Her accompanying passages are informative and interesting. I have thoroughly enjoyed this book and would recommend it to anyone wanting to know how to prepare authentic and delicious Vietnamese cuisine.
The best Vietnamese cookbook.......2006-08-22
After ordering a hardcover copy from Amazon and waiting months for it to arrive (every couple of months, they'd delay it "another 6 to 8 weeks", I finally gave up and purchased a paperback copy of this cookbook. I'm so glad I did.
This is absolutely the best Vietnamese cookbook I've ever seen. The recipes numerous, excellent and easy to follow. There are some pictures of prepared recipes (I wish there were more). Routhier, a native of Saigon, also suggests several menus, from "three simple menus", "two average menus", "two elegant menus", "vegetarian menus", "a vietnamese buffet", a "beef i seven ways dinner party", and a "dinner party from a Vietnamese grill".
Routhier also gives some insight into Vietnamese traditions for meals, and explains how to order meals in Vietnamese restaurants. She gives an overview of what types of foods are likely to be offered in most restaurants.
If you like Vietnamese food, and you want a multitude of authentic recipes, this is the #1 resource.
An eye opener for those who love authentic Vietnamese foods.......2003-09-11
Many authentic Vietnamese recipes, and some of which even I have not heard of before, even though I am Vietnamese. Once you have gathered all the herbs, the condiments, and the other necessary stuff to cook Vietnamese foods, then the actual cooking itself is quite simple. It is well worth the effort to cook the yummy dishes in this book. You will have a greater appreciation for Vietnamese foods and culture. The author does a fantastic job of explaining the recipes. This book is a must-have for serious Vietnamese foodie.
Beautiful Vietnamese cookbook with delicious recipes........2003-08-20
I'm Vietnamese, and I recognize a lot of the recipes in Nicole Routhier's book. I recognize the recipes because I've eaten them many times before, but I didn't know how to make them. Thanks to Nicole Routhier, now I can. The explanations of the recipes are clear and easy to follow, the photographs are gorgeous, the background information on the recipes are fun to read because one wants to know how the recipes relate to Nicole Routhier's eating habits when she was growing up. She points out which recipes are particularly delicious. The useful thing about this book is that it has a list of Vietnamese ingredients, and the author also puts a star next to ingredients that are absolutely necessary to have on hand in one's pantry. She also names some of her favorite brands for these ingredients. There is also a great list of mail-order places where one could order Vietnamese ingredients. The author points out certain things she does when she's not following the recipes authentically either because it's easier or because she thinks it's better. I like it that she tells me when her recipes are not 100% authentic. For example, she adds galangal to one of the soup recipes because she thinks it would taste better, even though galangal is not called for in an authentic recipe. By pointing this out, one could decide whether to add galangal or not. This cookbook is quite thorough. The only critical comment I have is that it does not have the recipes for "Banh Beo", "Banh La"("Banh Nam"), "Bun Bo Hue", and "Banh Canh". To be fair, though, I have not seen the recipe for "Banh Canh" in any other Vietnamese cookbooks either, and I've looked at many of them. The only place I could eat delicious "Banh Canh" is when I visit home, where the noodle is home-made fresh and the shrimp paste is home-made fresh. I just don't know how to make it. Common, Nicole, include these recipes in your future book!!!!!
Book Description
If cooking were painting, Vietnam would have on of the world's most colourful palettes. Practically anything can be grown in its diverse climate and, because the people have no culinary inhibitions, anything goes. Vietnam lays itself bare at the table and, with this unique guide, you are about to embark on an unforgettable culinary adventure.
- the essential guide to the culture of food & drink in Vietnam
- faces of gastronomy, profiles of the ordinary people and places that make Vietnamese cuisine unique
- an exploration of the regional influences that make up Vietnamese cuisine
- a special chapter on the bold palate of Vietnam
- the definitive culinary dictionary, a quick-reference glossary and useful phrases for every food & drink occasion
- tantalising photography & recipes
Customer Reviews:
Good Supplement.......2007-01-15
As one who uses the cuisine as a guide for their travelling, this is a must. Markets tend to be one of the more immersive activities tourists can experience, this book gives explanation of which markets in which cities, on which days can be found. Certainly worth buying in addition to the main Lonley Planet book. One could also find good advice of 'foodie' blogs in and around Hanoi / Saigon.
This particular version (Vietnam) gives a full pardon to establishing dietary restrictions in terms of unwashed vegetables and overall quality of meat. Not sure if this is correct, but then again I've never been there. Would be skeptical that this is indeed the case, but a paranoid Westerner I might be.
Essential Culinary Roadmap to Vietnam Even for the Non-Traveler.......2006-07-12
Any traveler worth his or her salt knows the best and easiest way to get to the heart of a country is to experience firsthand the culinary delights that country has to offer. Lonely Planet has figured this out by publishing a series of fine, pocket-sized books under their "World Food" series, and the Vietnam tome is one of their best thanks to the zeal of the author, Berkeley-based food adventurer Richard Sterling. This book was an invaluable guide for me when I visited that epicurean paradise five years ago as he covers the vast landscape of food and drink there. Sterling moves fluidly from the culture and history of Vietnamese cuisine through the staples and specialties you would find in a Vietnamese kitchen to the nuances of regional fare, whether it's the heavy influence of Chinese cuisine in the North or the use of exotic tropical fruit in Southern dishes.
I particularly like the sections that focus on celebrating with food, the delicacies you find in street kiosks and the chapter on the bold palate, which includes dishes that use toads, cobras, rodents and of course, dogs. Obviously not all the food is meant to be savored by everyone, but this provides a comprehensive, easy-to-read guide to the variety of tastes and sensations to be experienced including a definitive culinary dictionary, a quick-reference glossary and useful phrases when you order food and drink there. Sterling includes recipes, city maps highlighting his favorite eateries, and the "Faces of Gastronomy", which highlights local chefs and food experts. In fact, when I visited Hoi An, I visited one of them based on the author's recommendation, Miss Vy, who owns the Mermaid Restaurant. I took one of her four-hour cooking classes and was able to discover for myself many of the epicurean joys found in the pages of this helpful book. If Sterling's knowledgeable prose is not enough, the wonderful photographs should convince you. Regardless of whatever guidebook you purchase for more general information, no trip to Vietnam should be without this one. Armchair travelers will rejoice as well.
Thumbs up to this book.......2005-12-18
We just went to Vietnam this year. The book was very helpful to identify and discuss various food items in Vietnamese cuisine. It is also small and easily "packable". It seems it is not intended to be a listing of restaurants, and some of those that are listed do not exist anymore. Nevertheless, we still found the book useful. It does seem to be written from an Australian point of view, if that makes any difference to you.
Fine fun book.......2000-06-03
As a food writer planning a trip to Vietnam (for personal, not food-related reasons), I found this book to be an excellent introduction to the culture and cuisine. I may never cook any of the recipes in it, but it's helped me know what to look for when I go, and to anticipate my trip even more. I thought it was very well-written. Sterling's sense of adventure and good living are apparent in the guide in an infectious, inviting way. He is judgemental about no one but the foreign young people who go to Vietnam to eat fake burgers and wiener schnitzel instead of the light, beautiful food. And the photographs are as compelling as the writing. Buy this book!
fact correction on previous review.......2000-05-10
the reference to dog meat preperation contrary to Lonely Planet's description is from Robert Templer's _Shadow and Wind: A View of Modern Viet Nam_.
Average customer rating:
- Flying Tigers over Cambodia
- A few good men
- decency in an indecent place
- Compelling, Humorous True Life Adventure!
- A Flying Tiger Pilot's True Story
|
Flying Tigers over Cambodia: An American Pilot's Memoir of the 1975 Phnom Penh Airlift
Larry Partridge
Manufacturer: McFarland & Company
ProductGroup: Book
Binding: Paperback
 General
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ASIN: 0786407689 |
Book Description
At the end of World War II, a number of former American military pilots formed the "Flying Tiger Line," which soon became the world's leading airfreight company. Its motto of "Anything, anytime, anywhere" was especially applicable in its humanitarian projects. In 1975, the Flying Tigers took part in relief efforts for Cambodians surrounded by Khmer Rouge forces. The "Ricelift" exposed the Tiger pilots to enormous risk. Though they were technically "noncombatants," all this really meant was that they couldn't shoot back. This is the memoir of Larry Partridge who, in his plane, nicknamed "Nancy" after his wife, flew 52 missions into Phnom Penh, delivering rice and other supplies in hostile conditions. After the collapse of Saigon and the victory of the Khmer Rouge, the ricelifts ceased. This account, from a Tiger's-eye view, includes both history and human drama in a remarkable but completely true story
Customer Reviews:
Flying Tigers over Cambodia.......2007-02-06
This is a neat part of history that was not publicized in the media, this is a very dry account of what happened in Cambodia and how Volunteers of The Flying Tigers Airline gave there time and risked there lives to help this cause
A few good men.......2002-10-02
I work with Larry's son and was honored to receive an inscribed copy of this great saga.I began to read it as soon as I received it.I became completely absorbed in the humor and the horror of the tale he tells.When I say I couldn't put it down, I mean it in the literal sense.It is completely captivating.We are truly fortunate to have men like larry and his fellow "miracle workers".This book gives one an insight into the life saving effort made in the worst of circumstances.I thank you for the ride.
decency in an indecent place.......2002-07-13
Anything, anytime, anywhere
-motto of the Flying Tigers
Let's go feed someone.
-Captain Bob Bax
On March 18, 1969, American B-52s began the first of many bombing raids into Cambodia, an action for which the American Left would never forgive the
military and the government of Richard Nixon. On April 17, 1975, the American military having been withdrawn from Southeast Asia, Phnom Penh fell to the
Khmer Rouge, its citizens disappearing into Pol Pot's Killing Fields. For this the American Right will always blame the Left. It seems we've all got something
to ashamed of in how the U.S. treated Cambodia. But largely forgotten between these infamous dates, and amid the bickering over which Americans treated
the Cambodians worse, are the courageous and selfless efforts of the Flying Tigers, noncombatant flyers who airlifted tons of supplies into the besieged
Cambodian capital in the weeks before it fell. Larry Partridge was one of those pilots, a volunteer. In March 1975, he flew 52 missions in operation "Ricelift"
and he tells the story here.
He's reconstructed his tale from a diary he kept at the time, so it's understandably prosaic at times. And it doesn't have the usual shape of a war story, because
the planes he flew--including a DC-8 named Phnom Penh Phnancy--weren't dealing death, but bringing life. But it is this unique aspect of his peaceful
mission set against the wartime background, and his friendship with crewmates and comrades, like Jim Winterberg, and with locals, like a young newspaper girl
named Maria, and even with a cockroach they called Hiram, that makes this an exceedingly human and humane story, all the more remarkable because that
war zone has produced so few.
Larry Partridge has given us a heroic and heartwarming vision of a different side of America's generally tragic engagement with Southeast Asia. We thank
him for his service and for sharing his experiences.
GRADE : B
Compelling, Humorous True Life Adventure!.......2002-04-20
Larry Partridge does a wonderful job of taking the reader into the cockpit of "Phnom Penh Nancy" with him... along for the ride into Phnom Penh's Pochentong Airport between rocket attacks, the last "lifeline" to a country under seige! Cambodia 1975. Partridge is able to convey his "birds eye" perspective of what was soon to become the horrific fate of this tiny country, and her people. Though the backdrop of this book is Pol Pot's genocidal victory of 1975, the author has softened the harsh blow of reality by interjecting his own human feelings, observations and light humor. An Exciting True story, A Good Read! Well Done! Mr. Partridge.
A Flying Tiger Pilot's True Story.......2001-12-05
Author Larry Partridge has written a book filled with his first hand feelings & experiences during the 1975 Cambodian Ricelift. His recollections read as from a personal diary, and are both funny at times, but always true and from the heart of someone who was actually there! Many books have been written about the horrors of the Pot Pot era by western journalists and historians.
Many of whom are extremely well studied in the politics and tragic modern history of Cambodia. But many of these well respected authors were never there in-country during the midst of the violence which ended with the victory of the Khmer Rouge in April of 1975, but Larry Partridge was!
What makes "Flying Tigers Over Cambodia" so unique is that Larry Partridge's perspective was that of a civilian volunteer. Underneath the passages that make you laugh, lay a gut wrenching first hand observers real life experience told straight from the heart. I am uniquely qualified to comment on the truthfullness of Larry Partridge's writing, for I too was also there as a Flying Tiger volunteer.
Well done Larry! Reading this book, really took me back to Saigon & Pochentong airport.
Archie Hall [a.k.a. "Nicolas Merriweather"]
(...)
Customer Reviews:
Good reference for experienced cook.......2005-12-09
I found the recipes not very easy to follow, but if you are already somewhat familiar with Vietnamese cooking techniques (salad dressing, etc) it is a good reference cook. I also found the recipe for Husband and Wife cake, which is very rare among cookbooks.
This book is definitely not for beginners.
Entertaining but not informative.......2000-02-22
This book belongs to one of many in a series of world cuisines and I have found all of them to be embellished with decorative and beautiful pictures. Unfortunately, the recipes that accompany them tend to be instructionally inexplicit and often poor interpretations of the recipes of these countries. If you're interested in getting a crash course in a new cuisine this book is perfect, but pass on this book if you are a serious cook.
Pretty..but is not a must have.......2000-01-05
It has pretty pictures and some chatty writing but I would not consider it a must have on the shelf of Vietnamese cooking. Though it is better than alot of Vietnamese cookbooks I have come across.
Flaws include:
1) Assumption of knowledge of meat preparation including how to clean squid and cutting for tenderness;
2) Does not prepare reader fully when recipe is longer than 15 minutes. Yes indeed it will take more than 15, matter of fact, it will approach an hour or so (yipes);
3) Some recipes especially stocks are westernized excessively (celery! no star anise);
The section on pickles though is good. So are the pictures dealing with ingredients.
Get this pupster on a discount not at full retail. It is good as a supplement but it is not a desert island classic.
Easy recipes for College Students!.......1999-01-18
I am currently attending college and cooking is not my forte! However, I love Vietnamese food and wanted a book with pictures to help guide my limited culinary skills. This book is the one!! The bright, colorful, and detailed pictures help the novice chef to determine whether he/ she is on the right track. The recipes are easy to follow and I actually had fun cooking! Take it from me, I'm Vietnamese and the recipes are authentic!
Average customer rating:
|
A Taste of Culture - Foods of Vietnam (A Taste of Culture)
Barbara Sheen
Manufacturer: KidHaven Press
ProductGroup: Book
Binding: Hardcover
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ASIN: 0737734523 |
Book Description
Explore Vietnamese cooking and learn about this fascinating country's history, geography, landscape, economics, and folklore. This fun, fact-filled book introduces reader to the unique foods of Vietnam. Interesting sidebars entertain and instruct, and kid-friendly recipes give young cooks a real taste of Vietnam.
Book Description
Discover the deliciously fragrant cuisines of Indo-China, with over 150 step-by-step authentic recipes.
Book Description
This book is not only about Vietnamese cuisine, but also about memories associated with these foods. In my homeland (as in my adopted country), the big events in people's lives are associated with foods.
The recipes in this book are both simple and elegant. There are recipes easy enough for the beginner but some to challenge even the advanced cook. All the recipes will benefit anyone who likes to eat healthier foods without compromising taste. They are also designed so the cook doesn't have to spend a fortune to achieve the desired results. The recipes are tied together with memories, stories of people and places I knew in Vietnam. These stories are an attempt, in part, to share with my American family and friends where I came from and the evolution of my cooking style.
I also wrote this book as a thank you to the Americans who fought and died for MY Vietnam.
Customer Reviews:
Best book for beginning asian cooking..........2003-02-12
This book is incredible. First, the photography is excellent, beautifully portraying most of the recipes. The book begins with a complete listing of all of the ingredients used. It is about 6 pages of pertinent information, including pictures for some of the most obscure ingredients. The recipes cover a thorough range of the basic recipes that you may be looking for. I am Indian and am thrilled with the list. Just about every recipe is critical, they appear back-to-back and have several pictures. I will probably cook every recipe in the Indian section. That section alone makes it worth the purchase. However, it covers seven other asian cuisines in a very similar manner. It also offers enticing "melting pot" menus, mixing the cuisines. You will get the recipes you want, that you can make, with a little commentary and exquisite pictures. This is one of the best cook books I have ever seen.
Yum Yum Yum.......2001-06-09
It is soo good !! I tried the eggs curry from Indonesia it is so yummy !! Also the have menu suggestions so that was real helpfull since I do a lot of parties !!!
This book is awesome!.......1999-05-11
All recipes are well described and illustrated. Everything is clear and easy to understand.
picture of spicy satay.......1999-04-29
Picture of Singapore's famous food example spicy satay,laksa,chicken rice...
Customer Reviews:
just recipes please!.......2004-03-09
This book is very disappointing! Very few recipes and a lot of pages wasted on things such as warning the reader to be careful while cooking. Is it really necessary to include a recipe on how to make steamed rice? This book also claimed to include vegetarian recipes, but very few were provided. Some of recipes look promissing, but really not worth buying because there are too few recipes and too many page fillers.
Disappointed too!.......2004-01-26
This was definately sparse on the recipes. It is very basic (and I was a bit surprised to see that in the publication info at the front of the book, it's also listed under "juvenile literature"). There is good info on Vietnam, it's customs, people, etc., but a full half of the book concentrated on that and a few silly things like describing the term "boil". Definately not enough recipes. A grand total of 24 recipes, including how to cook rice and recipes for simple sauces. I'm disappointed with this (and the book "Cooking the Thai Way" which I ordered with it) but hate to return things so I'll just have to make the dozen or so recipes that interest me. Then get a nice, comprehensive Vietnamese cookbook where I can preview it before buying! This was my first online book purchase...
Disappointment!.......2004-01-12
Just right after receiving the book, I took a look and was very disappointed immediately: "Is this all ?"The book is thin and carry almost of half for unnessary general introduction. There are not much especial and interesting recipes which you can find from the other practical and attentive book .
Perhaps because of the price so is that all we can get for what we pay?
For really really really beginner that may work.
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